Our working menu, ordered by grade. Wagyu A5 from our champion-bloodline cattle, Prime from our top finishing pen, Choice from our broader herd. Prices in Thai baht, per kilogram.
Updated as cattle finish · last harvest in store⚠️ Sample prices shown — Meatha will set actual current pricing. Tell me real numbers and I'll update.
Our top tier. Marbling so dense it changes texture at room temperature. From cattle sired by our 2023 World Champion bull.
The showpiece. 200–280g portions. Available bone-in or boneless.
The most tender muscle on the animal. Trimmed and tied to portion.
Big-flavor strip steaks, perfect for grilling. 220–300g portions.
Brazilian-style top sirloin cap. Grill whole, slice across the grain.
Marbled, finished on our standard 120-day ration. The grade most American steakhouses use as their flagship.
Available bone-in (cowboy cut) or boneless. 250–350g portions.
Whole or portioned. The luxury-restaurant filet at a reasonable price.
The classic two-in-one: striploin and tenderloin separated by bone. 500g+ portions.
Bone-in ribeye with the rib bone left long. Restaurant centerpiece — order in advance.
Butcher's cut. One per animal. Big flavor, marinade-friendly.
From the shoulder. Underrated steak — tender, well-marbled, half the price of ribeye.
Excellent everyday beef from our broader herd. Built to feed people without bankrupting them.
4-rib standing roast, 4–5 kg. Holiday centerpiece for a 6–8 person table.
Lean, big-flavor steak. Cut to your portion size, 200–300g typical.
Built for braising. Pot roast, beef stew, slow-cooked Sunday.
English cut and Korean (flanken) cut available. Marrow-rich, slow-cook gold.
For low-and-slow cooks. Phở, Texas barbecue, Sunday braising — these are the cuts that test how a ranch actually finishes its cattle.
12–15 kg untrimmed packer. Point and flat together. The truth-teller of cuts.
3–4 kg trimmed flat for smaller smokers. Even thickness, easier to manage.
Cross-cut, 2 kg packs. Phở, soup, or southern oxtail stew.
2 cheeks per animal. Restaurant favorite for braising. Limited availability.
Whole-muscle ground from our own trim. No mystery scraps, no fillers, no day-of-week chemistry.
For the burger that ruins all other burgers. 1 kg packs.
Our standard. Whole-muscle from chuck and brisket trim. The everyday burger.
For meatballs, meat sauce, anything where leaner is preferred.
Roasting bones, soup bones, marrow canoes. Sold in 2 kg packs.
Bulk pricing on uncut primals. We break to your spec, vacuum seal, freeze, and ship sub-zero. Minimum 5 kg per primal.
~5 kg, untrimmed. You break to your spec. Prime grade.
~3 kg. PSMO (peeled, side muscle off) on request.
~6 kg, denuded or fat-on. Choice or Prime.
For restaurants and home freezer programs. Custom break, vacuum seal, scheduled delivery.
We don't have a self-serve checkout yet. Tell us what you want, we'll confirm cuts, weight, and delivery. Most orders ready within 48 hours.